1 In a small sauté pan heat one tablespoon of olive oil over a low heat. Add the sliced onions in one even layer, after five minutes add 1/2 tablespoon of butter, stir and add a pinch of kosher salt. While rendering your bacon and cooking your mushrooms in the next steps, make sure to stir the onions every few minutes and remove once they are evenly browned. This should take around 30 minutes, remove from heat when finished and reserve.

2 While the onions are slowly cooking slice the bacon in small batonettes (1/8-inch crosswise strips) on your cutting board. Heat up a larger sauté pan on medium and when your pan is hot add the sliced bacon. Slowly sauté the bacon until slightly crispy and remove from the pan on to a paper towel-lined plate, reserve for later.

3 Julienne the shiitake mushrooms and then add them to the pan which now has the rendered bacon fat. Add a pinch of salt and fresh cracked pepper to the Shitake mushrooms, don’t shake the pan but let the mushrooms brown evenly on one side. Once browned, flip the mushrooms delicately and remove from pan onto a smaller plate, reserve.

My changes:

Used red skin potatoes instead of purple.

Used regular bacon instead of thick-cut (honestly, I think that thick-cut would have been better but at minimum, get decent center-cut bacon. More meat and less fat).

Used a 4 oz package of shiitake mushrooms which may or may not be equivalent to the original.

Used 1 tsp dried tarragon instead of fresh. Added the tarragon to the potatoes after the first flip during browning. Left out the capers as we don’t have any. For fresh green color, I tossed a little roughly chopped parsley (curly) on just before serving.